Lemon Poppy Seed Bread

Portion Size: 1 slice 

Ingredients: Yields: 2 loaves 

Ingredients Notes: 
1 (18.25 ounce) package lemon cake mix
4 eggs 
1/2 cup vegetable oil 
1 (3 ounce) package instant lemon pudding mix Can use sugar free/fat free
1 cup water 
1/4 cup poppy seeds 
For gluten free (GF): Use GF lemon cake mix and GF instant lemon pudding. Check all ingredients to ensure they are gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8×4 inch loaf pans.
2In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds.
3Spread batter into two greased 8×4 inch loaf pans.
4Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.
5Remove from loaf pans and cool on wire racks.
6Let cool for 5 minutes, slice, and serve.Store in air tight container for up to 72 hours.  May freeze for up to 30 days